Vegetable and Chicken Curry

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

Preparation

Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.

Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.

Discard star anise and serve curry over rice, with bread on the side.

Cooks' note:
·Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.

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Recent Review

i enjoy just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you whatever you will require to this its very tasty